Hello good friend!
I’m back this week welcoming the hint of summer with open tongs today with a warm, refreshingly-different potato salad.
Yeah, that’s happening.
Have you been to any BBQ’s or potluck’s yet? Got your token summer salad on lock yet?
K good, cause you’re going to want this guy in your tupperware.
It’s part crazy-crunchy salad, and part crispy warm potatoes. Grab a big spoon, you’re going in.
HONEY MUSTARD DRESSING
…And don’t forget the gorgeous golden drizzle of grainy honey mustard dressing. It’s super zingy with a little bit of sweet, AKA not yo’ nana’s honey mustard.
I’ve made the qualities there extra generous, juuuust so you can drizzle the stuff freely, like all the way into your next salad…
RAD (ISH) MEDLY
Here we have watermelon + red radishes here for crunch (and heck, they’re good looking), but good old standby celery or green onions would do the trick if you’re grocery store isn’t cool enough to stock funky veg. (ahem, mine).
Avoiding the oven in the heat wave? These little taters will only benefit from the added smoke + char. Just par boil as per the recipe, grill until crispy edges form, and you’re ready to party.
Let’s go summertime salads! Got a favourite way to make mayo-less potato salads? Let me know in the comments!
- 1 lb baby potatoes, halved
- 1 tbsp your favourite cooking oil
- 4 red radishes, thinly sliced into 1/2 moons
- Watermelon radish, added to taste, thinly sliced into 1/2 moons
- 3 green onions, thinly sliced
- 12 g (1/4 cup) flat leaf parsley, roughly chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp grainy dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 small shallot, finely minced
- generous smattering of sea salt and black pepper
- squeeze of lemon, to taste (optional)
- Preheat the oven to 450 F. Add the mini potatoes to a large pot and fill with enough water to cover by 1 inch. Bring to a boil. Once boiling, reduce the heat to a medium low simmer and cook for 7-9 minutes, until just fork tender. Drain the potatoes. Return the potatoes to the pot and drizzle with 1 tbsp oil. Season with salt and pepper and spread the potatoes on a parchment lined baking sheet. Roast for 15-20 min, stirring halfway through, until the potatoes are browned up and crisped nicely in spots.
- Meanwhile, add all of the dressing ingredients to a medium bowl or jar. Shake/whisk to combine. Taste and adjust as you like.*
- In a large serving bowl, add the still-hot potatoes, green onions, radishes and parsley. Drizzle with 3/4 of the honey mustard dressing and toss everything to coat. Taste one and add more dressing as you like!
* Dressing does extremely well when made in advance! If bringing to a party, I recommend adding the dressing to the other salad ingredients just before serving, it helps retain the crispiness of the potatoes.